5. Scop about 1/4 cup of the batter onto the skillet and cook until the bottom is golden brown. Flip the pancake over and cook until the other side turns golden brown. Repeat with the rest of the batter.

This recipe makes 8 to 10 little 4 inch pancakes, depending on how much batter you scoop per pancake.

We had the Pankin Pumpcakes for lunch, and potato pancakes for dinner along with some veggies and TVP nuggets. The potato pancakes were so easy to make and so delicious! The tasty recipe was courtesy of Vegan Tickles.

And now, changing the subject abruptly, here’s the cutest little tree-hugger in the world! This squirrel loves to rest on our tree, always on the same spot and always in the same position hugging the tree. Here it even looks like she’s kissing the tree! So cute!

It turns out that these are great toasted straight from the freezer as well. I will probably double the recipe next time so I can just pop a couple of frozen pancakes in the toaster whenever I’m hungry for them! They are kind of “waffly” when they are frozen and then toasted.

oh my gosh, your pancakes look soo thick and delicious and i just want to eat them now. :)haha oh and i feel like i have a slight dyslexia as i alwaysss do that with my words too.. “pankin pumpcakes” haha lets see how many times i’ll be saying that ;)

River, those pancakes look delicious. If you’re in the St. Louis area and are interested, you can contact Alanna at A Veggie Venture(link on my blog) and she’ll include you in her listing of local food bloggers. It would be great to have another vegan blogger in the area. Actually, even a vegan non-blogger in the area would be great.